Grilled Eggplant Parmesan Pizzas
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Terry Grieco
For a new and virtuous take on Eggplant Parmesan, try this "pitza" recipe: Pitas are topped with eggplant, lowfat cheeses and fresh basil.
Ingredients
4 baby eggplants (about 5 oz each)
4 pocketless pitas
Olive-oil nonstick spray
1 c. bottled marinara sauce
1 c. part-skim ricotta
1 c. shredded part-skim mozzarella cheese
2 tbsp. grated Parmesan cheese
Garnish: chopped fresh basil leaves
Instructions
Heat outdoor grill. Coat eggplant and pitas with nonstick spray.
Grill eggplant 10 minutes, turning as needed until tender; remove. Grill pitas 1 minute until bottoms are lightly charred. Remove to a platter; spread grilled sides with the sauce, then top with eggplant, dollops of ricotta, mozzarella and Parmesan cheese.
Return to grill. Cover and grill 1 to 2 minutes until cheeses melt. Remove; cut each in 4 wedges. Garnish with basil.
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